Husband is so delighted, in fact, that he volunteered to go to the grocery store tonight after work. If I understood anything about how odds are calculated, I would put a numeric figure here; since I don’t, I will just say that odds are very high we will not be eating vegetarian tonight.

In a large Dutch oven, melt the butter over medium heat. Add garlic and cook for a minute or two. Add vegetables and season with salt and pepper. Add the fresh herbs and cook for about 3-5 minutes.

Add the white wine to deglaze the bottom of the pan. Cook off the alcohol (2-3 minutes) and add the stock. Turn down the heat, cover the pot, and simmer for about 10 minutes. (Note: this is an ideal time to get cornbread going! Recipe here.)

Working in small batches in a blender/food processor OR with your awesome immersion blender, blend the stock, veggies and herbs together. Add stock, as needed, for desired consistency. Season, if needed.

Remove from heat and add the cream, mixing thoroughly. Serve immediately with desired toppings…and with cornbread, of course!

The Verdict:

While I debated the merit of posting a recipe that sounds a little too familiar (I did say that there were about 1001 variations on our favorite butternut squash soup), ultimately, I decided this was dinner chez nous last night, so I might as well. (The real risk is probably in trying to make the Husband eat more roasted veggies.) In the meantime, this is delicious, filling and makes tons of leftovers – using 100% ingredients that were already in my fridge. Score for frost living.